#DonutChallenge

My Gluten Free Raspberry Jam Filled Doughnuts

Advanced Amateur

For this challenge, I wanted to take the classic jam doughnut and turn it into something boldly seductive — soft, golden, cinnamon-kissed shells hiding a glossy burst of homemade jam (made using a recipe from the jams course). These donuts had big expectations to live up too. I crave to perfect gluten free donuts, through lots of trail and error.

It all begins with the yeast — warm milk, a whisper of sugar, and suddenly it’s alive, frothing, and ready to build that signature pillowy crumb. The psyllium gel slides in next, turning to a silky, bouncy mass that gives gluten-free dough its strength.

The dough itself? Oh, she needed time.

A long, cool rest in the fridge lets the flours fully hydrate, firming the dough until it’s smooth, supple, and ready for shaping. I swear, gluten free dough this soft should be illegal.

Shaping each piece into a perfect sphere feels almost meditative — tuck, roll, flatten — and then they proof until plump and full of promise. By the time they hit the 165°C oil, they puff into golden perfection, their edges turning crisp before settling into that irresistible softness we all crave.

While still warm, they get rolled in fragrant cinnamon sugar… and then comes the moment.

The filling.

My own homemade jam, piped in until it begins to ooze out — a gorgeous ruby core that’s sweet, tart, and the perfect contrast to the fluffy dough.

Ingredients used:

• Yeasted gluten-free dough made with tapioca, millet and sorghum flours
• Psyllium gel & xanthan gum for structure
• Milk, egg, sugar, butter
• Cinnamon sugar coating
• Filled with homemade strawberry jam

These are my daring doughnuts: classic in shape, seductive in texture, and unapologetically bursting with flavour.

I’m entering as an advanced amateur.

#DonutChallenge